Ingredients
2 packages (20 sheets) graham crackers
11 tablespoons (1 3/8 sticks) unsalted butter, melted
2 tablespoons sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
Directions
Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours. Unclasp sides of pan, and remove cheesecake.
My Take
So since I didn't get a chance to eat any of my last cheesecake and it's my favorite thing in the world (okay besides my dogs and photography), I decided to make another, just regular cheesecake. I found this recipe on Martha Stewart's website and since she's the queen of everything awesome I figured I couldn't go wrong. I don't have a springform pan thing, so I just used store bought crust and it worked just fine. I did find that I had extra of the filling and I didn't want to over flow it, so I just spread the left overs on some graham crackers and had that as a snack while I waited for the other one to set. YUM!!! I think I might make those for a party snack; have graham crackers with cheesecake spread on them and have little bowls full of toppings like caramel or cherry pie filling...om nom nom nom! Anywho, this cheesecake has more of a thick pudding consistency and I like those better than say a standard NY cheesecake, so I'm totally in love with it. I will definitely be making it again and trying different varieties of it. I think a strawberry cheesecake would be to die for!
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